What you need

Make it

CREAM together the butter, sugar and vanilla until light and fluffy. Stir in sifted flour and cocoa and mix just until a soft dough forms.

SHAPE the dough into a log approx 12cm long then roll it in the extra sugar. Chill until firm. Cut ½ cm thick slices and place on lightly greased baking trays.

BAKE in a moderately hot oven 190°C for 15 minutes or until dry to the touch and slightly darker around the edges. Cool on tray on a wire rack for 10 minutes and then lift onto wire rack to cool completely. Store in an airtight container until required.

Reviews

Adarsh

October 10, 2014 - Superb

Erica

May 5, 2014 - Space out the biscuits on trays... They grow

michelle

May 5, 2014 - Delicious! Crispy and buttery.

Jem

February 2, 2013 - Either I'm too slow, or it's just too hot at the moment, but my roll of dough would quickly become warm and soft. The first few would come out lovely and round, but then it would get messy quite quickly. In the end, it was easier to just use teaspoons to scoop some up and press them flat.
Make sure you don't take them out until the edges have darkened. They have a much nicer texture that way. They are lovely biscuits though! Very morish.